Contribution of Paramyosin to Marine Meat Gel Characteristics
- 1 July 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (4) , 946-950
- https://doi.org/10.1111/j.1365-2621.1986.tb11205.x
Abstract
The properties of the paramyosin‐natural actomyosin system gels were considerably improved by paramyosin, and a strong and firm gel was formed. This effect of paramyosin on gel properties was large at relatively low paramyosin contents. Paramyosin considerably altered the characteristic texture of the marine meat gel products made from invertebrate meats. Two‐step heating, including the low temperature setting, was effective in increasing the gel strength for the paramyosinnatural actomyosin system gels. The strengthening effect of setting on the gel strength became larger on increasing the paramyosin content.This publication has 11 references indexed in Scilit:
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